Chile Rellenos

There is nothing like homemade Chile Rellenos. It's a bit of a process, but it gets easier and easier the more you make it. I am going to help you with some great tips that I've learned along the way. We have some great gatherings with friends and family  down at our house in Baja. Chile Rellenos are everyone's favorite. You can stuff them with just about anything. Fish, meat, shrimp, veggies, scrambled eggs or just cheese... 

What you will need:

Chile Poblanos for as many people as you want to serve plus a few extras for the hungry ones

Queso Fresco  or any cheese that melts easily

Fish, meat or veggies to your liking that you will grill or saute prior to stuffing Poblanos

8 eggs (for 12 Poblanos)

Flour for dredging 

Tomato sauce 

 Sour cream or Heavy cream  for garnishing 

First you'll have to char the poblanos 

Store poblanos in an airtight container to cool. You can use a plastic bag too. Go kiteboarding for a couple of hours and when you come back, skin will come off easy. 

Here you see poblanos cleaned, de-seeded, and stuffed with cheese.

Cut a slice about an inch close to the stem. Snipp off the seeds and then rinse off with water. Don't worry if slice gets a bit bigger. You will still be able to dredge it in flour and egg batter and ithey will miraculously stay together when you fry them  

Grill Fish, meat, shrimp or veggies and chop into smaller chunks 

Separate egg whites and  egg yolks and whisk egg whites until they stiffen. Then, whisk egg yolks and fold into egg whites slowly    

Now you are ready to dredge poblanos in flour and dip them one by one in egg batter. And yes, while you are doing that, you have to drink a margarita.

Hold poblanos gently with all your fingers while you are dipping them in flour and egg batter. Dredge all of them in flour first. The oil is already heated on the stove. It has to be hot but never to the point of smoking. I love using avocado oil. It bares high smoke point, it is healthy and it enhances the flavor of your dish. Dip Rellenos one by one in egg batter and place into hot oil directly. Test the temperature of the oil by dropping a bit of batter into the oil. It should go to golden brown quickly but not dark brown and definitely not black.

Fry poblanos to a golden brown turning them once. I love using my large cast iron pan. But any large pan with a flat bottom is great, so you can fry several poblanos at once. Don't overcrowd though and don't turn your back. It goes fast.

You can serve on a large platter or individual plates. Add tomato sauce.  Garnish with heavy cream or sour cream (you can do a much prettier job then I did here- it was a strong margarita that my son Tilen made for me) Also, you might see the twine on some of the Rellenos- that's how we separate the vegetarian Rellenos from the ones with meat.